- 500 g chicken thigh fillets, cut into 3 cm pieces
- 2 tbsp mirin
- ½ onion, chopped
- 2 garlic cloves, chopped
- 1 kiwifruit, peeled, chopped
- 3 long red chillies, chopped
- 1 tbsp caster sugar
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp Korean chilli powder (gochu galu) (see Note)
- 300 g Korean plain rice cakes (see Note) or 300 g udon noodles, cooked
- 1 tbsp vegetable oil
- 3 spring onions, cut into 4 cm lengths
- 1 long green chilli, thinly sliced
- garlic chive and bean sprout salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 1 hour
Combine chicken, mirin, 1 tsp salt and 1 tsp pepper in a bowl. Heat a chargrill to high and cook chicken, in 2 batches, for 3 minutes each side or until almost cooked through.
Process onion, garlic, kiwifruit, chillies, sugar, soy, honey and gochu galu in a food processor until smooth. Place in a bowl with chicken and refrigerate for 1 hour to marinate.
Place rice cakes in a bowl of boiling water for 10 minutes or until heated through. Drain.
Heat oil in a large frying pan over high heat. Add chicken and rice cakes, and cook, stirring, for 4 minutes or until heated through. Scatter with spring onions and green chilli, and serve with garlic chive and bean sprout salad.
• Korean chilli powder is from Korean food shops. Substitute lightly crushed chilli flakes.
• Korean rice cakes look like thick noodles and are sold in packets at Korean food shops.
Photography by Brett Stevens.